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A plate with a towering arrangement of gluten-free lemon and ricotta pancakes

Gluten-Free Lemon & Ricotta Pancakes

by Sandra - Fun Without Gluten
These pancakes have a fluffy texture, citrusy flavour and an Italian flair with the addition of ricotta cheese. The ricotta does not give a cheese flavour to the pancakes, instead, it acts as a replacement for milk and adds some lift to the pancake batter.
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Batter Resting Time 30 mins
Total Time 1 hr 15 mins
Course Breakfast, Kids' Snacks, Snack
Cuisine Italian
Servings 12 10-cm pancakes


  • Handheld electric whisker, or
  • Stand mixer with a whisk attachment


  • 240 g ricotta cheese
  • 3 eggs, separated at room temperature
  • 1 tbsp white sugar
  • 1 lemon * grated zest only
  • 70 g store-bought or homemade gluten-free flour
  • melted butter, for brushing the pan

Serve with

  • fresh strawberries
  • 1 lemon slices & some wedges * use lemon that had zest removed
  • white sugar, to sprinkle on pancakes
  • strawberry jam, in a small bowl


Making the pancake batter

  • In a medium bowl, break up the ricotta in a medium bowl using a fork.
  • Separate the eggs, placing the egg yolks with the ricotta. Place the egg whites in a glass or ceramic bowl to whisk later.
  • Add the sugar and lemon zest to the egg yolks and ricotta. Whisk thoroughly until the batter is somewhat smooth.
  • Sieve the flour over the mixture and fold in gently.
  • Cover and allow the batter to rest for 30 minutes at room temperature.
  • Whisk the egg whites until they form stiff peaks.
  • Gradually fold the egg whites into the ricotta mixture.

Frying the pancakes

  • Heat up a non-stick frying pan or a cast iron griddle to medium-high.
  • Test to see if the heat is ideal by sprinkling some water on the surface. The droplets should dance in the pan.
  • Brush the pan with a thin film of melted butter by using a silicone pastry brush or a folded wad of paper towels.
  • Pour the ricotta mixture into the pan by using either a regular size ice-cream scoop or a ¼ measuring cup. Spread the batter with the back of a spoon to form a 10cm round pancake.
  • Fry for 1-2 minutes until the bottom is golden then flip over and repeat on the other side for another 1-2 minutes. Transfer to a plate and cover with foil while frying the remaining pancakes.


  • Serve with fresh strawberries, extra white sugar and lemon pieces and a dollop of strawberry jam on the side.


  • Keeps for 2 days chilled
  • Reheat in the microwave covered for 1.30 mins on 2nd highest setting.
  • Not suitable to freeze
Keyword gluten-free breakfast dish, gluten-free italian, gluten-free pancakes, gluten-free snack
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